SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Further Education and Training Certificate: Meat Examination 
SAQA QUAL ID QUALIFICATION TITLE
48649  Further Education and Training Certificate: Meat Examination 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
AgriSETA - Agriculture SETA  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Further Ed and Training Cert  Field 01 - Agriculture and Nature Conservation  Secondary Agriculture 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  160  Level 4  NQF Level 04  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 06120/18  2018-07-01  2023-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
This qualification will provide learners with the capability to perform meat examination according to legislation and stipulated regulations.

The fundamental learning, which learners will acquire, will allow them to be able to compile verbal and written communications and perform basic calculations. This qualification complies with the objectives of the NQF with regard to facilitating access to, mobility and progression within the red meat industry.

The qualification focuses on the skills, knowledge, values and attitude required to progress further in the industry. The intention is to release the potential of people, in order for them to grow, develop and become more competent workers. This qualification will furthermore add value to the individuals, their workplace and the economy as a whole.

Rationale for the qualification:

This qualification provides learners with the opportunity to qualify themselves as meat examiners in the red meat industry and includes opportunities for learner's career development in the red meat industry. It is aimed at formalising the skills required in the red meat industry to facilitate career-pathing and to provide access to new entrants. The qualification provides learners with access to advanced learning in specialised areas within the red meat industry. It also provides learners with the necessary background knowledge and skills to be portable within other Industries.

Through the above the qualification will address one of the key priorities of the Department of Labour in the reduction of unemployment and under employment. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner will have appropriate levels of competence in Communication, Languages and Numeracy equivalent to NQF 3.

Recognition of prior learning:

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. Where RPL is required the learner will need to prove competence in that specific area in order to obtain recognition of that skill and knowledge.

Evidence can be presented in a variety of forms, including international or previous local qualifications, reports, testimonials mentioning functions performed, work records, portfolios, videos of practise and performance records. The assessment methods and tools to be used to assess Prior Learning shall be decided upon jointly by the assessor and the learner. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
The Qualification consists of a Fundamental, a Core and an Elective Component.

To be awarded the Qualification, learners are required to obtain a minimum of 160 credits as detailed below.

Fundamental component:

The Fundamental Component consists of Unit Standards in:
  • Mathematical Literacy at NQF Level 4 to the value of 16 credits.
  • Communication at NQF Level 4 in a First South African Language to the value of 20 credits.
  • Communication in a Second South African Language at NQF Level 3 to the value of 20 credits.

    It is compulsory therefore for learners to do Communication in two different South African languages, one at NQF Level 4 and the other at NQF Level 3.

    All Unit Standards in the Fundamental Component are compulsory.

    Core component:
  • The Core Component consists of Unit Standards to the value of 84 credits all of which are compulsory.

    Elective component:
  • The Elective Component consists of Unit Standards to the value of 98 credits. Learners are to choose Unit Standards to the minimum of 20 credits. 

  • EXIT LEVEL OUTCOMES 
    1. Show an understanding of the basic principles, processes, and operations within the abattoir industry.

    2. Prepare and handle animals/carcasses pre and during slaughter.

    3. Handle and dispatch chilled carcasses.

    4. Apply proper handling techniques of condemned material.

    5. Carry out Primary meat inspection incisions.

    6. Evaluate suitability of carcasses and organs for human consumption. 

    ASSOCIATED ASSESSMENT CRITERIA 
    1.1 Reasons and consequences of not adhering to principles, processes and operations are identified and explained.
    1.2 Basic principles of work ethics are recalled and described.
    1.3 Principles of safety requirements and hygiene factors are explained.

    2.1 Reasons for handling animals/carcasses according to requirements are identified and explained.
    2.2 Reasons and consequences for not adhering to legal and procedural requirements are explained.

    3.1 Procedures and policies for handling chilled carcasses correctly and according to work site procedures, safety regulations and statutory requirements are explained and applied.
    3.2 Machinery and equipment for chilling carcasses are operated according to manufacturers specifications.
    3.3 Reasons and consequences of not dispatching chilled carcasses according to policies and procedures are identified and explained.

    4.1 Procedures for handling condemned material correctly and according to health and safety requirements are explained and applied.
    4.2 Reasons and consequences of not adhering to procedural requirements for correct handling of condemned material are identified and explained.

    5.1 Reasons and consequences of not adhering to legal and procedural requirements regarding inspection incisions are identified and explained.
    5.2 Procedures for handling equipment correctly and according to safety requirements are explained and applied.
    5.3 Hygienic procedures are adhered to and applied according to instructions.

    6.1 Reasons and consequences of not adhering to legal and procedural requirements regarding inspection incisions are identified and explained.
    6.2 Procedures for handling equipment correctly and according to safety requirements are explained and applied.
    6.3 Hygienic procedures are adhered to and applied according to instructions

    Integrated Assessment Criteria:

    Unit standards associated with this qualification must be used to assess specific and critical cross-field outcomes. Assessment should focus in an integrated way on determining the competence of the learner in terms of the overall purpose and title of this qualification.

    The term integrated assessment also implies that the theoretical and practical components should be assessed together and assess combinations of practical, applied, foundational and reflective competencies.

    Assessment activities should be done in real workplace situations and where simulations or role-plays are used, there should be supporting evidence to show that the learner is able to display the competencies to the real work situation.

    All assessments should be conducted in line with the following documented principles of assessment: appropriateness, fairness, manageability, integration into work of learning, validity, direct, authentic, sufficient, systematic, open and consistent.

    Learners wishing to be assessed will need to provide evidence of the following:
  • Verbal and written explanations of reasons for adhering to operational and work site procedures as well as statutory requirements, adhering to specific sequence of operations, identifying deviations, taking corrective actions and recording relevant data, and reporting deviations outside the jobholder's responsibility.
  • Documentation and explanation of administrative records completed during the process of preparing animals for slaughter and handling of red and rough offal.
  • Demonstrations of a range of actions in handling animals and applying general safety in the workplace
  • A portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner, which may include production and quality data.

    Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience. 

  • INTERNATIONAL COMPARABILITY 
    Comparisons were done against unit standards and qualifications in the New Zealand Qualifications Authority. These were:
  • National Certificate in Meat Processing

    A comparison of the above qualifications was undertaken and the best practice points were highlighted and used in the generation of this qualification's unit standards.

    In general this qualification and its component unit standards were compared with their international counterparts and the differences are in the formatting, titles and scope of coverage or focus. 

  • ARTICULATION OPTIONS 
    This qualification lends itself to both vertical and horizontal articulation possibilities. These possibilities ensure both mobility and progression for the learner in other fields of learning such as the poultry, dairy, and fish industries and areas where examination and supervisory competence is required. The learning areas outlined in the purpose of the qualification indicate the vertical articulation possibilities.

    This Qualification will articulate horizontally with the:
  • Further Education and Training Certificate: Meat Classification level 4. 

  • MODERATION OPTIONS 
    Anyone assessing a learner against these unit standards must be registered as an assessor with the relevant ETQA.

    Any institution offering learning that will enable achievement of these unit standards or will assess these unit standards must be accredited as a provider with the relevant ETQA. Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures.

    Therefore anyone wishing to be assessed against these unit standards may apply to be assessed by any assessment agency, assessor or provider institution, which is accredited by the relevant ETQA. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

    NOTES 
    An elective unit standard concerning sanitation and sterilisation will be included, as soon as it has been developed. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  13223  Apply safety, health and environmental protection procedures  Level 3  NQF Level 03 
    Core  9062  Monitor the temperature of food products and their environment for quality control purposes  Level 3  NQF Level 03 
    Core  117968  Demonstrate an understanding of abattoir layout and construction  Level 4  NQF Level 04 
    Core  114383  Evaluate the suitability of beef carcasses and organs for human consumption  Level 4  NQF Level 04  16 
    Core  114349  Evaluate the suitability of pork carcasses and organs for human consumption  Level 4  NQF Level 04  16 
    Core  114340  Evaluate the suitability of small stock carcasses and organs for human consumption  Level 4  NQF Level 04  16 
    Core  114374  Perform primary meat inspection incisions of beef  Level 4  NQF Level 04 
    Core  114380  Perform primary meat inspection incisions of pork  Level 4  NQF Level 04 
    Core  114379  Perform primary meat inspection incisions of small stock  Level 4  NQF Level 04 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03 
    Fundamental  8969  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  8973  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  8970  Write texts for a range of communicative contexts  Level 3  NQF Level 03 
    Fundamental  9015  Apply knowledge of statistics and probability to critically interrogate and effectively communicate findings on life related problems  Level 4  NQF Level 04 
    Fundamental  8974  Engage in sustained oral communication and evaluate spoken texts  Level 4  NQF Level 04 
    Fundamental  8975  Read analyse and respond to a variety of texts  Level 4  NQF Level 04 
    Fundamental  9016  Represent analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 4  NQF Level 04 
    Fundamental  8979  Use language and communication in occupational learning programmes  Level 4  NQF Level 04 
    Fundamental  7468  Use mathematics to investigate and monitor the financial aspects of personal, business, national and international issues  Level 4  NQF Level 04 
    Fundamental  8976  Write for a wide range of contexts  Level 4  NQF Level 04 
    Elective  8000  Apply basic business principles  Level 3  NQF Level 03 
    Elective  116899  Clean and sanitize a food processing system  Level 3  NQF Level 03 
    Elective  7637  Maintain hygiene in food preparation, cooking and storage  Level 3  NQF Level 03 
    Elective  123376  Demonstrate an understanding of good manufacturing practices in food processing  Level 4  NQF Level 04  10 
    Elective  13952  Demonstrate basic understanding of the Primary labour legislation that impacts on a business unit  Level 4  NQF Level 04 
    Elective  13944  Describe the relationship of junior management to the general management function  Level 4  NQF Level 04 
    Elective  123374  Implement and maintain a HACCP system in a food processing facility  Level 4  NQF Level 04  15 
    Elective  114450  Perform primary meat inspection incisions of crocodile  Level 4  NQF Level 04 
    Elective  114453  Perform primary meat inspection incisions of game  Level 4  NQF Level 04 
    Elective  114452  Perform primary meat inspection incisions of horse and donkey  Level 4  NQF Level 04 
    Elective  114448  Perform primary meat inspection incisions of ostrich  Level 4  NQF Level 04 
    Elective  7789  Provide Customer Service  Level 4  NQF Level 04 
    Elective  7854  Provide First Aid  Level 4  NQF Level 04 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Abattoir Skills Training (Pty) Ltd 
    2. Dzunde Farming Co-operative Limited 
    3. Leruo ke Matla Training and Enterprise Development Services 
    4. Moshita Family Agric Primary Co-Operative Limited 
    5. Nkoanapula Trading & Projects 
    6. Skills Development and Training Company (Pty) Ltd 
    7. TPLR and Training Services (PTY) LTD 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.